Cook eggplant in small amount of salted water until tender; drain. Melt margarine in skillet and cook bread crumbs a few minutes. Add salt and cool. Add beaten eggs and cooked eggplant to crumbs. Pour into a buttered casserole and cover top with shredded cheese. Cover cheese with cracker crumbs. Bake at 375 degrees for 30 to 40 minutes until brown and crusty.
Hmmm, I wonder if I could replace the eggplant with yellow squash? (08/25/2006)
Maryeileen, I'll bet you could replace the eggplant with yellow squash and it would probably be delicious! (08/25/2006)
Just what I needed the eggplant crop is coming in strong now and we just love it. Thanks for the new recipe. (10/02/2008)
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